Sunday, May 24, 2015

Wild Rice Gratin

Based on the recipe from the Smitten Kitchen cookbook:  a wild rice and baby swiss gratin, with caramelized onions and kale. The original recipe is rather bland and dry, so I added extra stock and was generous with the salt and pepper.  I also added a fair amount of paprika. Thinking on it now, it could probably use a few minced cloves of garlic next time around as well.

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